Chicken Stir-Fry
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
This quick chicken stir-fry features tender chicken and crisp vegetables in a savory sauce, perfect for a speedy and delicious weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Step 2: Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of oil. Add the red and yellow bell peppers, broccoli, and snap peas.
- Step 4: Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
- Step 5: Add the garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
- Step 6: In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and chicken broth until well combined.
- Step 7: Return the chicken to the skillet, pour the sauce over the chicken and vegetables, and stir everything together.
- Step 8: Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
- Step 9: Garnish with sliced green onions and serve hot over cooked white rice.
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